Developing New Functional Food and Nutraceutical Products

Developing New Functional Food and Nutraceutical Products provides critical information from conceptualization of new products to marketing, aiming to present a solid understanding of the entire process through detailed coverage of key concepts, namely innovation, regulation, manufacturing, quality control, and marketing. Chapters provide insights into market and competitive analysis, product design and development, intellectual property, ingredient sourcing, cost control, and sales and marketing strategies. Examines key considerations in product development Provides a streamlined approach for product developmentAddresses manufacturing and quality control challenges Includes key lessons for a successful product launch and effective marketing INDICE: Chapter 1: Growth Pattern & Emerging Opportunities in Nutraceutical and Functional Food Industries: Market Analysis Chapter 2: Market Analysis and Concept Development of Functional Foods Chapter 3: Marketing Challenges and Strategies Chapter 4: The Strategic Viewpoints of Innovation and Marketing Teams on the Development of Novel Functional Foods Chapter 5: Food Safety: Marketing Trends Intended for Consumer Awareness and Partnership Chapter 6: Intellectual Property Considerations Chapter 7: Regulatory Constraints on New Product Development and Approval Procedures in the United States Chapter 8: Formulations and Challenges: A Special Emphasis on Stability and Safety Evaluations Chapter 9: Nutraceutical Formulations and Challenges Chapter 10: Sourcing, Supply Chain and Manufacturing of Nutraceutical & Functional Foods Chapter 11: Raw Materials Analysis and Quality Control Chapter 12: Strategize the Research Investigations: Pre-Clinical and Clinical Evaluations Chapter 13: Concepts of Flavor Creation in Novel Nutraceuticals and Functional Food Formulations Chapter 14: Mind Genomics, Cognitive Economics, and the Dollar Value and the Acceptance of Sensory and Other Messaging for Bread Chapter 15: Global Market Entry Regulations for Nutraceuticals, Functional Foods, Dietary/Food/ Health Supplements Chapter 16: U.S. Regulation of Food Label Claims Chapter 17: Nutraceutical and Functional Food Regulations in the European Union Chapter 18: Health Foods and Foods with Health Claims in the Asian Subcontinent - Countries of the Association of Southeast Asian Nations Chapter 19: Nutraceutical Innovation and Health Claims in China Chapter 20: Functional foods in line with young consumers: Challenges in the Marketplace in Slovenia Chapter 21: Medical Foods and US Regulations Chapter 22: Regulatory Approvals, Intellectual Property, Branding and Trademark in Nutraceuticals and Functional Foods Chapter 23: Nutrition in Wound Inflammation Chapter 24: Development of Low Cost and Eco-Friendly Feed for Various Candidate Species for the Sustainability of Commercial Aquaculture and Reduction of Aquatic Pollution Chapter 25: Global Alert: The Botanicals Resourcing Chapter 26: Strategies on Adverse Event Reporting: A Global Framework for Nutraceutical Industry Chapter 27: Genetically Modified Products and GMO Foods: A Game of Chance?

• ISBN: 978-0-12-802780-6
• Editorial: Academic Press
• Encuadernacion: Cartoné
• Páginas: 536
• Fecha Publicación: 03/10/2016
• Nº Volúmenes: 1
• Idioma: Inglés